This Golden Spiced Garden Frittata is a perfect tridoshic meal, bringing together warming spices, fresh seasonal greens, and protein-rich eggs for a balanced start to the day. Cumin aids digestion and helps ignite Agni without overheating Pitta, making it a supportive spice for all doshas. Onions add a gentle pungency, beneficial for Vata and Kapha, while broccoli and chard provide fiber, minerals, and a slight bitterness to support liver function and natural detoxification. Eggs offer grounding nourishment for Vata while remaining light enough to prevent Kapha stagnation. Cooking the frittata with a combination of baking and broiling enhances its airy texture, adding a delightful crispness to the top while keeping the dish easy to digest. This dish is both satisfying and balancing, perfect for breakfast or a light meal.
Ingredients
1 small Onion, diced
2 cups Chopped Chard
2 cups Broccoli, chopped
1 tsp Cumin
Pink Himalayan Salt & Black Pepper to taste
4-5 Eggs
Instructions
Preheat oven to 375°F.
In a cast iron or oven-safe skillet, sauté onions with cumin, salt, and pepper over medium heat for 3 minutes.
Add broccoli and cook for 4 minutes, stirring occasionally.
Add chard and cook for another 3 minutes, until slightly wilted but still vibrant.
Whisk eggs in a bowl and pour evenly over the vegetables. Let cook on the stovetop for 2-3 minutes until the edges begin to set.
Transfer to oven and bake for 7 minutes.
Switch to high broil for 1-2 minutes to fluff the eggs and lightly crisp the top.
Remove from oven, let cool for a minute, and serve warm.
Enjoy this light yet deeply nourishing frittata, perfect for balance and vitality!
